Seriously, Sunbasket has outdone themselves this time! It’s no wonder they are my favorite meal delivery service. This fantastic meal is a new favorite. Not only is it simple, delicious and budget friendly, but just look at how amazing these Sweet Potato-Black Bean Chili Cheese Fries look!
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WHY DO I RECOMMEND SUN BASKET?
Easy, Delicious Recipes
- Sunbasket meals are delicious! You choose 3 recipes for 2 or 4 people at $11.49 per meal
Customize with Paleo, Gluten–Free, and Vegetarian options. Most recipes take about 30 minutes to prepare.
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Just how I like it! Ingredients are seasonal (better for you and the planet) and pre–measured – less hassle, less waste!
Skip the grocery store and discover new products and flavors that are hard to find on your own. Plus you become a better cook!
- Sunbasket delivers weekly to your door. Ingredients are shipped in an insulated box so they stay fresh. Recyclable and reusable packaging materials are used.
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Let’s Talk About This Meal:
This is Sunbasket ‘s family-friendly, gluten-free spin on an indulgent classic. Who doesn’t love chili cheese fries? But of course these are a healthier version because Sun Basket and I care about what you eat! These sweet potatoes are roasted instead of fried, and topped with a homemade chili and cheddar cheese! Crunchy jicama sticks and yogurt dipping sauce are served on the side. Kids love to dip!
The Recipe: Sweet Potato-Black Bean Chili Cheese Fries!
A vegetarian dinner the whole family can get behind! Helpful hint! To avoid waste, place the leftover chilis in adobo sauce by twos into snack size baggies and freeze for later use. You can also use less than one chili if you are sensitive to heat.Gluten Free, Vegetarian, Soy-Free
4 Servings, 580 Calories/Serving
This is Sun Basket’s family-friendly, gluten-free spin on an indulgent classic.
- 3 sweet potatoes, about 1¾ pounds
- 4 tablespoons olive oil, divided
- Sea salt and freshly ground black pepper
- 1 chipotle chili in gluten-free adobo, these come in can and are easily found in most grocery stores (you can use less if you are sensitive to spicy food)
- 2 cups cooked black beans
- 1/3 cup cup carrots, diced
- 1/3 cup celery, diced
- 1/3 cup white onion, diced
- 1 cup diced tomatoes
- 2 1/2 teaspoons chili powder (mixed together)
- 1/4 teaspoon ground coriander
- 1 teaspoon ground cumin
- 3/4 teaspoon granulated garlic
- 1 lime
- ½ cup Greek yogurt
- ½ pound jicama peeled and cut into sticks
- 6-7 sprigs fresh cilantro
- 3 scallions
- 1 cup grated cheddar cheese
Heat the oven to 450ºF and place oven rack in center position
Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut each half lengthwise into ½-inch-wide wedges.
On a sheet pan, toss the sweet potato wedges with 2 tablespoons olive oil and season generously with salt and pepper. Spread in an even layer and roast, turning once halfway through cooking time, until tender and lightly browned, about 40 minutes. While the sweet potatoes roast, prepare the chili.
Finely chop the chipotle chile in adobo sauce.
Rinse the black beans.
dice carrots, onion and celery for mirapoix
Toss spices together to make chili spice blend
In a medium size sauce pot over medium-high heat, warm 2 tablespoons olive oil until hot but not smoking. Add the mirepoix (diced onions, carrots, celery), season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Stir in the chili spice blend, and 1 chile in adobo (or less if you are sensitive to heat) and cook until fragrant, about 1 minute. Add the black beans, tomatoes, and ⅓ cup water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. While the chili simmers, prepare the lime yogurt and jicama sticks.
Peel jicama and cut into sticks, set aside.
Juice the lime; the juice will be divided between the yogurt and the jicama sticks.
In a small bowl, stir together the yogurt and half the lime juice. Season to taste with salt and pepper. In a medium bowl, combine the jicama sticks, remaining lime juice, and 1 teaspoon oil and toss to coat. Season to taste with salt and pepper.
Coarsely chop the cilantro.
Trim the root ends from 2 scallions; thinly slice the scallions for garnish; save the remaining scallion for another use.
Stir the cilantro into the chili and season to taste with salt and pepper. In a medium ovenproof bowl or plate, spread the sweet potato fries, top with the chili, and sprinkle with the cheddar cheese. Warm in the oven until the cheese melts, 2 to 3 minutes.
Garnish the chili cheese fries with the lime yogurt and scallions. Serve the jicama sticks on the side.
Rinse the black beans.
Juice the lime.
Toss the jicama sticks with the lime juice.
Stir the cilantro into the chili.
MAY I PLEASE ASK A FAVOR?